Instructions

Set your cast iron skillet over medium heat to get good and hot. While your skillet is heating up liberally season your chicken with salt, pepper and granulated garlic. Make sure to season both sides.

Once your pan is hot, add in your coconut oil. Once your coconut oil is hot, carefully place your chicken thighs into the pan skin side down. Once you have placed them, do not move them. Add in your peeled garlic cloves and allow your chicken to cook skin side down for 7-10 minutes. This should be enough time for your skin to get nice and crispy. I like mine blackened, so I usually let it go for at least 10 minutes.

After 7-10 minutes, flip your chicken thighs over and allow them to cook for an additional couple of minutes. Add your segmented orange and fresh cranberries to the pan and stir them around to distribute them evenly.

Add in your chicken stock and move your hot pan over to the oven. Bake from 25-30 minutes, or until the juices run clear.

Once your chicken thighs have cooked through, remove the pan from the oven and put it back on the stove. Remove your chicken thighs from the pan and set them aside on a plate.

Add your coconut milk to the juices and hot pieces of fruit in your skillet. Using a fork, break up the pieces of fruit and garlic until they melt into the sauce.

Add your chopped up rainbow chard to the coconut sauce and cook over low heat until your chard has wilted down.

Once your chard has wilted, add your chicken thighs back on-top of the cooked chard and serve!